Sausage and Potato Soup
Similar to Olive Garden's Zuppa Toscana but much better! A rich, creamy, slightly spicy Italian-style soup. Packed with browned breakfast sausage, tender potatoes and vegetables in a savory, garlicky cream chicken broth.
Ingredients
- 1 lb breakfast sausage
- 1 yellow onion diced
- 1 medium carrot peeled and diced
- 1 rib of celery diced
- 4 garlic cloves chopped
- 4 c yukon gold potatoes diced (about 6 medium potatoes)
- 1 tbsp butter
- 1 tbsp olive oil
- 1 tbsp concentrated tomato paste
- 3 c chicken stock
- 3 c half & half
- 4 oz fresh spinach chopped
- 1/4 c freshly grated parmesan cheese
- 2 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp red pepper flakes
- 1 tsp black pepper
- 1 tsp dried oregano
- 1 tsp Italian seasoning
- 1 tsp dried parsley
- 1 tbsp sherry cooking wine
Instructions
- Brown the sausage for 15-20 minutes until caramelized.
- Add the diced onion, carrot and celery to the pot. If the sausage didn't render enough fat to cook the vegetables in then add a tablespoon of butter and a tablespoon of oil.
- Cook the vegetables for 15 miunutes, stirring often.
- Add the chopped garlic and cook 2 minutes.
- Add the tomato paste along with all of the seasoning. Stir and cook for a minute before adding the sherry cooking wine. Stir and cook 2 minutes.
- Add chicken stock and half & half to the pot. Stir and turn the heat to high. As it's coming to a boil add the diced potatoes. Once it re-reaches a boil, turn to low. Cover and simmer for 25 minutes or unitl the potatoes are fork tender.
- Remove the lid, stir and turn the heat off. Add grated parmesan and chopped spinach. Stir. Keep the lid off and let the flavors develop and the soup to cool for 15 minutes before serving.
- Top individual servings with more grated parmesan cheese and serve with crusty bread.
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